Not all human “treats” make good dog treats, but tons of tummy-safe ingredients in your local grocery store are just plain magic when baked or frozen. These nuggets of goodness are ridiculously simple to make and 100% human-grade, so even you can snack on them without any of the funny looks. (Disclaimer: If your treats are shaped like bones, you may still get a little side-eye.)

For easy cookin’, check out this awesome oven and freezer-safe silicone treat tray! Also note that not all of these recipes are grain-free, and while all ingredients listed here are dog-friendly, only YOU know your dog’s allergies or food sensitivities. All serving sizes depend on the size or mold used.

Preheat oven to 350 degrees

Mix pumpkin, eggs, peanut butter, baking soda, & whole wheat flour in a bowl until stiff dough forms (only until flour is incorporated)

Use rolling pin to roll out your dough—here’s where you can use a cookie cutter of your choice to shape treats, or just roll little balls and gently press for cookie-shaped biscuits

Bake for 15 minutes

Whisk bacon grease (or coconut oil) and melted peanut butter until smooth, then drizzle that delicious concoction over your treats and let cool until glaze hardens (just pop in the fridge or freezer to speed up the process; your dog is waiting impatiently)

 
Store easily in any airtight bag or container.

It really could not get ANY simpler than this. Here’s the deal:

Core your apples and chop them into rough bite-size chunks

Blend apples, yogurt, & water in a blender until smooth

Pour into ice cube or treat trays and place in the freezer until hard

 
To store, remove treats from their molds and place in freezer in a Ziploc or other airtight container.

Mix banana, coconut oil, & oats thoroughly in a bowl, let sit for 10 minutes

Preheat oven to 350 degrees

Roll into balls or flatten (not too much!) and cut with cookie cutters, place on lightly-greased cookie sheet

Bake about 15 minutes or until brown on the bottom, let cool completely

 
Store in any airtight bag or container.

Preheat oven to 350 degrees

Line baking sheet with parchment paper or silicone baking mat, set aside

Mix pumpkin, peanut butter, and eggs thoroughly in electric mixer, about 1–2 minutes

Slowly mix in oats and 2 1/2 cups of flour on low speed, only until incorporated. Continue to add 1/4 cup of flour at a time until dough is no longer sticky

Add carrots, zucchini, and spinach, mix only until incorporated

On lightly-floured surface, knead dough 3–4 times until it comes together

Use a rolling pin to roll out about 1/4″ thick

Use cookie cutters to cut out your treats, place on the baking sheet you prepared earlier

Bake until edges are golden brown, about 20–25 min depending on size & thickness of treats, let cool completely

 
Store in any airtight bag or container.

There are literally 2 steps to this recipe. Two steps.

Toss pineapple, raspberries, Perfect Form supplement, & water or pineapple juice into a blender until smooth, about 1 minute

Pour into ice cube tray or silicone treat molds and freeze overnight

 
To store, just pop the treats out of their molds and seal in a plastic Ziploc bag or airtight container in the freezer.

Preheat oven to 225 degrees

Grease 2 baking sheets with coconut oil or cooking spray

Combine almond meal, coconut flour, and poultry seasoning in large bowl

Mix in sweet potato and water (or chicken broth) until combined, add more liquid if mixture is too thick to roll (should be thick & dry but not crumbly)

Split in half and roll out with your hands until about 1/4″ thick

Cut with cookie cutters or press into circles and place on baking sheet

Bake for 25 minutes, then swap trays on racks (one on top & one on bottom) and bake another 25 minutes

Turn oven off and let cool in closed oven, then remove and let cool completely for 1 hour

 
Store in a pretty mason jar or other container—this works great if you’re planning to give a batch as a gift! If treats become soft, you can remove the lid.

Preheat oven to 350 degrees

Line a baking sheet with parchment paper, set aside

Whisk together coconut flour and ground flaxseed in a small bowl

In a separate bowl, mix pumpkin, banana, and coconut oil

Mix wet & dry ingredients until thoroughly combined & consistency resembles a thick batter

Spoon mixture onto baking sheet in an even layer about 1/4″ thick

Let sit for about 5 minutes

Use a knife to draw horizontal and vertical lines to create little squares

Bake for 35 minutes

Cool on wire rack, and break squares apart

 
Place in an airtight plastic container and store in the fridge.

Add all ingredients to your blender, blend for about 2 minutes

Pour into ice cube tray or treat mold

Freeze for at least 4 hours

 
These are super easy to store! Just pop the treats out of the trays and seal in a Ziploc bag or other airtight container. They will keep for a couple of months, if they even last that long.